Recipe: Raspberry Bostock

Raspberry Bostock

Makes 12

• 6 oz. fresh raspberries
• ¼ cup plus 1 Tbsp. sugar, divided
• 1 cup almond flour
• 2 Tbsp. flour
• ¼ cup Kowalski’s unsalted butter, at room temperature
• 2 egg yolks
• ½ tsp. kosher salt
• ½ tsp. baking powder
• ½ tsp. Kowalski’s organic pure Madagascar vanilla xtract
• ¼ tsp. almond extract
• 1 loaf day-old challah bread (from the Artisan Bread Table)
• 9 oz. Kowalski’s raspberry jam
• Sliced almonds, for garnish
• Confectioner’s sugar, for garnish

In a small mixing bowl, sprinkle raspberries with 1 Tbsp. sugar; stir, smashing berries lightly, and set aside. In a medium mixing bowl, combine the ¼ cup sugar with the next eight ingredients (through almond extract); mix until combined and set aside. Slice 6 pieces of challah from the center of the loaf, where the bread is widest; cut slices in half. Reserve remaining bread for another use/day. Spread jam evenly on one side of each bread slice; top evenly with almond mixture. Top evenly with smashed berries; sprinkle with sliced almonds. Bake in a preheated 375 degree oven until almond mixture is dark golden and bread is toasty on the edges; let stand for 5 min. Sprinkle with confectioner’s sugar; serve warm.